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Charred Broccoli with Dates, Romesco and Toasted Walnuts

There's something, shall we say, elegant? about this plate. The broccoli has deep flavor from a good, hot roast, and then you get layers of deliciousness and texture from the nuts, dried fruit, and of course, our Romesco.

Chef Tip: Watch our tutorial on no-mess broccoli cutting. Holding the stalk with the head on the cutting board, and slicing downward, creates even, substantial pieces. And you don't get bits of broccoli everywhere, which is nice.


  • 2 heads of broccoli, cut into 3-inch pieces

  • Olive oil

  • Salt

  • Haven's Kitchen Red Pepper Romesco

  • 1 cup walnuts, toasted and chopped

  • 8 dates, pits removed and chopped

  • Lemon, to zest



Preheat oven to 425°F. Toss the broccoli in a drizzle of olive oil and a pinch of salt


Evenly spread out the broccoli on a baking sheet lined with parchment and roast for 25-30 minutes, until some of the broccoli is super crispy and deeply golden


Remove the broccoli from the oven and add a squeeze of Romesco. Toss to coat it with the sauce


Top the broccoli with the walnuts, dates, and lemon zest

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Nutrition (per serving)

  • Calories = 470

  • Total fat = 27g

  • Total carbohydrates = 56g

  • Fiber = 12g

  • Protein = 10g

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